Brian Ochieng

Mexican-Style Brown Rice Casserole

Ingredients:

• 1 spray cooking spray
• 4 cups cooked brown rice
• 1 1/4 cups salsa
• 1 teaspoon ground cumin
• 15 ounces canned refried beans
• 10 ounces frozen corn kernels, thawed
• 4 ounces canned green chili peppers, mild, diced
• 1 tablespoon chili powder
• 10 ounces frozen chopped spinach or 10 ounces collard greens, thawed and set to drain in a strainer over a bowl
• 3/4 cup low-fat shredded cheddar cheese, divided
• 2 tablespoons cilantro, fresh, chopped (optional, for garnish)

Directions:

1. 1
   Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
2. 2
   In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. 3
   In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. 4
   Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. 5
   Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.